Studi Penerimaan Konsumen Terhadap Makaroni Udang Rebon (Acetes Erythraeus)

ABSTRACT This study aims to determine the formula of selected macaroni with the addition of rebon shrimp flour (Acetes erythraeus). This research consisted of 2 stages, namely making rebon shrimp flour and determining the best formulation of macaroni with the addition of rebon shrimp flour. The method used was an experiment with 4 levels of treatment with the addition of rebon shrimp flour, na…